Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Spring flowers are pretty, and pretty yummy. Here are a handful that are blooming now.
Right now in the Northeast, there is an array of spring/early summer greens-n-things such as choi's, arugula, spinach, turnip & radish tops and things such as green garlic & garlic scapes & bunching onions. Use them all in pesto!
Lilac blossom scones are the perfect vehicle for big gobs of irresistibly tart and sweet rhubarb curd.
You can drink in spring (quite literally) by foraging violets and honeysuckle for fragrant infused flower syrups. They make the most divine cocktails.
Gingered Rhubarb Curd, perfect with yogurt and the perfect topping for a springtime Pavlova
Keep an eye out for Green Almonds to show up at farmer's markets or international stores from about April to June. Snack on them, then make a fabulous Green Almond Syrup.
Spring is coming, spring is coming!! So I am planning ahead for that first fruit of the season: Rhubarb Pickles and Chutney. Join me.
You can grow mint from seed, seedlings or cuttings. I prefer the later...
What to do what to do with a bunch of Spring Veg, a crock and a yen for the senses to be woken up from a long winters nap.....Bloody Mary anyone?
A beautifully clear, almost jelly like Marmalade, flecked with large lumps of
fruit and julienned zest which turns into lovely candied
goodness. Oh and there's ginger...........